وصفه و خلطة أعشاب

It is interesting, perhaps even alarming, that most consumers are not concerned about microbiological contamination, despite solid evidence that, it is the one most likely to occur. Many homes have unsafe food storage and preparation practices. These may cause flu-like and other illnesses that are never traced to improper handling of food. Consumers rarely consider their own food practices a hazard . ABC's of food safety: the good, bad and ugly microbes! Now some ABC's of microbes Microbes are divided in to three categories: Good microbes: those which make our tasty yogurt and fight illness-causing E-coli strains in your intestines. Bad microbes: which cause food deterioration (bad flavor and smell of your sandwiches). And finally the ugly microbes, those are called pathogenic microbes which cause abdominal pain, vomiting, and you know that bad night !) Notice that Some microbes are both bad and ugly, watch out for those rotten breads ! Microbiological contam...

Additives to some , all additives are bad. In truth, many of them are not only nothazardous to our health; They are essential to the preservation of our health. Broadly speaking, additives can be classified according to function. There are flavorings and flavor enhancers; coloring; nutritional supplements ( usually vitamins and minerals added to flours and cereals to repla ce nutrients lost during milling and refining); antioxidants 9 to prevent rancidity); preservatives ( to retard spoilage); emulsifiers, stabilizers and texturizers ( to keep creamy foods creamy). Thickeners; humectants ( to keep foods moist); anticaking agents ( for free-flowing flours and salts). Leaving agents; bleaches; dough conditioners; and sweeteners. Of the nearly 3,000 ' chemicals' U.S processors intentionally add to food , 98 percent are nothing more than sugar, corn syrup, salt, pepper, citric acid ( found in citrus fruits), baking soda, mustard and vegetable colors. Th...